Flattened Portuguese chicken recipe?!


Question: I am a former chef, and make mine with a marinate of garlic, lemon juice, piri-piri sauce (a type of hot chili sauce), salt and a bit of oil. I buzz it in the food processor or you can use and mortar and pestle.

The actual name is Churriscarisa, you split the chicken down the front, break the backbone flatten it and marinate the chix, for 2-4 hours.

I like to cook it for 30-45 minute in the oven and finish it on the BBQ, I would set aside some of the marinate before putting the chicken in and brush it on the chix while cooking it on the grill. Even warm the sauce and add a bit of butter fro flavour.


Answers: I am a former chef, and make mine with a marinate of garlic, lemon juice, piri-piri sauce (a type of hot chili sauce), salt and a bit of oil. I buzz it in the food processor or you can use and mortar and pestle.

The actual name is Churriscarisa, you split the chicken down the front, break the backbone flatten it and marinate the chix, for 2-4 hours.

I like to cook it for 30-45 minute in the oven and finish it on the BBQ, I would set aside some of the marinate before putting the chicken in and brush it on the chix while cooking it on the grill. Even warm the sauce and add a bit of butter fro flavour.

PORTUGUESE CHICKEN

1 stick butter
1 tbsp. marjoram
1 tsp. garlic salt
2 tsp. curry powder
1 tbsp. parsley flakes
6-8 skinned chicken breasts
1 pkg. Monterey Jack cheese slices
1-2 cans whole tomatoes
To taste:
Tarragon
Oregano
Paprika

Preheat oven to 350 degrees. Melt butter in a saucepan. Add the marjoram, garlic salt, curry powder and parsley flakes. Dip chicken breast into this mixture. Place chicken into shallow baking dish. Sprinkle over chicken (to taste) the tarragon and oregano. Pour over this 2 cans tomatoes. Sprinkle paprika over this. Cover with foil. Bake 1 1/2 hours. Turn oven off. Place 2 slices of Jack cheese on each breast and place back in oven until it melts. Serve with wild rice.


CHICKEN PORTUGUESE

2 whole chicken breasts, halved
2 onions, divided
3/4 tsp. cumin, divided
2 cloves garlic, divided
1 tbsp. butter
1 green bell pepper, chopped
1 chili poblano pepper, chopped (if unavailable, increase green chilies)
Fresh or canned jalapeno to taste
1 (15 oz.) can tomatoes, drained
1 tsp. chili powder
1/2 can (4 oz.) green chilies
1/4 c. chicken stock, reserved
3/4 lb. Velveeta cheese, cubed
1/2 c. sour cream
Fried tortilla strips, chips or Mexican rice

In a medium-sized saucepan, cover chicken with water. Add 1 quartered onion, 1/2 teaspoon cumin and 1 clove garlic. Simmer until tender. Cool in stock; reserve 1/4 cup stock. Remove bones and tear chicken into bite-sized pieces. Set aside.
In butter, saute 1 chopped onion, 1 clove chopped garlic, green pepper, poblano pepper and jalapenos. Add tomatoes, chili powder, 1/4 teaspoon cumin, green chilies, stock, cheese and chicken. Simmer, stirring constantly. When heated through, turn off heat and stir in sour cream. Serve over strips, chips or rice. Serves 6.

lots of chicken





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